Crispy Asian Shrimp Recipe

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. If using frozen, ensure fully thawed and thoroughly drained. Leave the tails on for presentation or remove if preferred.

Combine soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, cornstarch, salt and black pepper in a medium bowl. Whisk until smooth.

Add the shrimp to the marinade and toss to coat evenly. Let marinate 10–15 minutes in the refrigerator (no longer than 30 minutes, as the cornstarch and acid can begin to cure the shrimp).

In a shallow bowl combine the all-purpose flour, panko breadcrumbs, rice flour (or extra cornstarch), and baking powder. Mix thoroughly so the panko is evenly distributed. Set aside.

In a separate bowl whisk the cold sparkling water and lightly beaten egg with 1/4 tsp salt until slightly frothy. Keep the batter cold by placing the bowl in a larger bowl with ice if possible — cold batter gives a crisper fry.

Heat vegetable oil in a medium heavy-bottomed skillet or a Dutch oven to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a small piece of batter is dropped in and turn golden in about 45–60 seconds.

Drain excess marinade from the shrimp, then lightly dust each shrimp with a little of the dry coating mixture (this helps the batter adhere). Shake off excess.

One at a time, dip the dusted shrimp into the cold batter, allowing excess to drip off, then immediately press into the dry coating so the panko/flour mixture adheres. For extra crispness, double-dip: back into the batter and again into the dry mix.

Carefully add shrimp to the hot oil in a single layer, frying in batches to avoid crowding. Fry until golden and crisp, about 2–3 minutes per side depending on shrimp size. Use a slotted spoon or spider to turn shrimp as needed.

Remove shrimp to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

While the last batch fries, make the sauce. In a small saucepan combine honey, hoisin, chili garlic sauce, soy sauce, rice vinegar and 2 tablespoons water. Warm over medium heat, stirring until combined.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the sauce and simmer 1–2 minutes until slightly thickened and glossy. Taste and adjust heat or sweetness as desired. Remove from heat.

If you prefer a sticky coating, toss hot fried shrimp with the warm sauce in a large bowl to coat evenly. For a lighter presentation, serve the sauce on the side for dipping.

Arrange sauced or plain crispy shrimp on a platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with extra sauce, steamed rice, or a simple Asian slaw.